GRANDMA SYLVIA'S BRISKET
This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.
Provided by Harvey Rosenblum
Categories Main Dish Recipes Roast Recipes
Time 11h
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
- Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.
- About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.
- Cover pan with foil and bake in preheated oven until hot, about 1 hour.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 24.9 g, Cholesterol 76.9 mg, Fat 16.6 g, Fiber 4.9 g, Protein 26.6 g, SaturatedFat 6.3 g, Sodium 532.3 mg, Sugar 14.5 g
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